Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper.
Add tomato sauce and stir to combine.
Reduce heat to low and simmer for 5 minutes, stirring occasionally.
While the beef simmers, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.
To assemble tacos, spoon the seasoned ground beef onto each tortilla.
Top with shredded lettuce, diced tomato, shredded cheddar cheese, chopped cilantro, and a dollop of sour cream.
Serve with lime wedges on the side for squeezing over the tacos.